Ingredients with Measurements:
- 4 cups of hyuganatsu (peeled and seeded)
- 2 cups of granulated sugar
- 1/4 cup of lemon juice
- 1 tablespoon of pectin
Special equipment needed:
- Large pot
- Immersion blender
- Canning jars with lids and bands
- Water bath canner
Step-by-step instructions:
1. In a large pot, combine the hyuganatsu, sugar, and lemon juice. Let the mixture sit for 30 minutes to allow the sugar to dissolve.
2. Turn the heat to medium-high and bring the mixture to a boil. Stir occasionally to prevent sticking.
3. Once the mixture is boiling, add the pectin and continue to stir for 1-2 minutes.
4. Remove the pot from the heat and use an immersion blender to puree the mixture until smooth.
5. Return the pot to the heat and bring the mixture to a boil again. Cook for an additional 5-10 minutes, stirring occasionally, until the jam thickens.
6. Remove the pot from the heat and let the jam cool for 5-10 minutes.
7. While the jam is still warm, ladle it into sterilized canning jars, leaving 1/4 inch of headspace.
8. Wipe the rims of the jars with a clean, damp cloth and place the lids and bands on top.
9. Process the jars in a water bath canner for 10 minutes.
10. Remove the jars from the canner and let them cool to room temperature.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-30 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes approximately 4 cups of jam
Nutritional information:
- Calories: 50 per tablespoon
- Fat: 0g
- Carbohydrates: 13g
- Protein: 0g
Substitutions for ingredients:
- Hyuganatsu can be substituted with any other citrus fruit, such as oranges or lemons.
- Pectin can be substituted with cornstarch or gelatin.
Variations:
- Add a pinch of cinnamon or nutmeg for a spiced jam.
- Substitute half of the sugar with honey for a healthier option.
- Add chopped nuts or dried fruit for texture.
Tips and tricks:
- Use a candy thermometer to ensure the jam reaches the proper temperature for setting.
- Sterilize jars and lids before using to prevent contamination.
- Use a funnel to fill jars for a mess-free process.
Storage instructions:
- Store in a cool, dark place for up to 1 year.
Reheating instructions:
- Microwave for 10-15 seconds or heat in a saucepan over low heat until warm.
Presentation ideas:
- Label jars with the date and flavor for easy identification.
- Tie a ribbon or twine around the lid for a decorative touch.
Garnishes:
- Sprinkle with powdered sugar or top with whipped cream.
Pairings:
- Serve with toast, scones, or biscuits.
Suggested side dishes:
- Fresh fruit or yogurt.
Troubleshooting advice:
- If the jam doesn't set, add more pectin and cook for an additional 5-10 minutes.
- If the jam is too thick, add a splash of water or lemon juice to thin it out.
Food safety advice:
- Follow proper canning procedures to prevent contamination and spoilage.
- Discard any jars with bulging lids or signs of mold.
Food history:
- Hyuganatsu is a type of citrus fruit that originated in Japan.
Flavor profiles:
- Sweet and tangy with a citrusy flavor.
Serving suggestions:
- Spread on toast or use as a filling for pastries.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese